Gazpacho Soup, shared by guest foodie Bob Ulmer (authentic Spanish recipe)

This tasty and healthy recipe was shared by fellow food enthusiast Bob Ulmer of Novato.

Recently diagnosed with diabetes he is more aware than ever of the need to eat a low carbohydrate, whole foods diet as much as possible. Bob is an inspiration as he is actively searching out healthier ways to eat nutritionally dense food that intrigues the pallet.

Bob enjoys working out at a local gym several times a week to help maintain his health and fitness and is also a world traveler. He worked many years as a training professional for large companies and has an MA in both Art and Instructional Design with a minor in Psychology. Bob Ulmer is the owner of Extra Hands Errands & Personal Concierge Services. You can check out his website at ExtraHandsServices.com or email him at info@extrahandsservices.biz

Thank you Mr. Ulmer for selflessly sharing this delicious recipe!

INGREDIENTS:

  • 1 green bell pepper
  • 3 ripe tomatoes
  • 1 small can of tomato sauce
  • 1 small cucumber
  • 2 cloves of garlic
  • 4 tablespoons of olive oil
  • 2 tablespoons of red wine vinegar (not balsamic)
  • 1 ½ teaspoons salt

DIRECTIONS:

If using a regular blender;

  1. Peel and remove seeds from the tomatoes and cucumber.
  2. Place all of the ingredients into blender. Blend until completely liquefied.
  3. Served chilled (ice cubes may be added).
  4. Garnish with chopped tomatoes and cucumber, if desired.

If using a VitaMix blender;

  1. Place all of the ingredients into VitaMix and blend until completely liquefied. (There is no need to peel and remove seeds from the tomatoes and cucumber when using a VitaMix.)
  2. Served chilled (ice cubes may be added).
  3. Garnish with chopped tomatoes and cucumber, if desired.

Comments

  1. Barbie Blankenship says:

    John and I recently had the privilege of enjoying this delicious and healthy Gazpacho soup as prepared by Mr. Ulmer, what a treat! He also prepared a recipe from PTIM’s newsletter for chicken with white beans and spinach (which he creatively substituted arugula for). It was a very enjoyable evening with great company,

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